How to cook red beans? They are soft, sticky, and not rotten

The key to cooking red beans until they are soft and sticky but not rotten is to control the heat and soak them in advance. There are mainly methods such as soaking in cold water, controlling water volume, adjusting firepower, adding sugar in batches, and observing the state.

1. Cold water soaking

Dry red beans have a hard texture and should be soaked in cold water for at least 6 hours in advance. In summer, it can be refrigerated and soaked to prevent fermentation, and the amount of water should completely cover the red beans. After sufficient water absorption, the cell wall of red beans relaxes, which can shorten cooking time and avoid skin rupture.

2. Water Control

When cooking, the amount of water should be three times the volume of red beans, and using a wide mouthed pot is more conducive to water evaporation. After the water boils, turn to medium low heat and keep the water surface slightly churning. If you need to replenish water halfway, you must heat the water. Cold water will cause the skin of the red beans to shrink and harden.

3. Firepower Adjustment

The entire process adopts a three-stage fire control: boil on high heat, then turn to medium heat and cook for 20 minutes, and then lower the heat and simmer slowly. When the red beans are cooked, they should be simmered with residual heat, utilizing the insulation properties of a cast iron pot to evenly distribute the heat. It is recommended to use a power range of 800-1000 watts for the induction cooker.

4. Step by step addition of sugar

Sugar can harden the fiber of beans. It should be added for the first time when the red beans are cooked to 80% cooked, and then seasoned again after they are completely soft and sticky. Using rock sugar or sliced sugar is easier to melt. After each addition, stir until completely dissolved to avoid friction and damage to the appearance of the red beans caused by sugar particles.

5. Observation Status

High quality red beans should be kept intact after cooking, and can be easily crushed with a spoon. After cooking for 30 minutes, check frequently. Take out the red beans and blow air to test. If there are fine wrinkles on the skin, it is the best state. At this time, immediately remove from heat and drain the water. Red beans are rich in high-quality protein and dietary fiber. It is recommended to consume 2-3 times a week, with no more than 100 grams of dried beans per time. For indigestion, it can be cooked with orange peel or hawthorn. For diabetes patients, sugar addition should be strictly controlled. Boiled red beans can be used to make bean paste, sugar water, or mixed grain rice. They should be refrigerated for no more than 3 days and frozen for up to 1 month. Preheat to a center temperature exceeding 75 degrees Celsius before consumption to ensure food safety.